Spring has arrived here at The Cook's Atelier. We've been hard at work in the potager, planting salad greens and english peas and have quite an assortment of heirloom tomato seedlings and arugula growing on a shelf in the tiny kitchen until it is warm enough to plant them in the garden.
At the markets, we are beginning to see the season's first violet tipped asparagus, white asparagus, fava beans and baby artichokes and are patiently waiting for the arrival of the first tiny strawberries. There is still a little chill in the air so it's not quite time to give up winter's citrus just yet. We have been making this amazing blood orange sorbet as an amuse bouche before the dessert course. Personally, I can't stop eating it. It is so refreshing, not too sweet, and offers just the right amount of zing. Be sure to pick up some blood oranges at your farmers' market before they are gone for the season. Seriously, this is so good, you'll be glad you did.
blood orange sorbet
From Bouchon, by Thomas Keller
makes about 1 quart
1 1/2 cups sugar
1/2 cup water
3 cups strained blood orange juice or fresh orange juice (from about 12 oranges)
Combine the sugar and water in a small saucepan and bring to a boil over medium-high heat, stirring to dissolve the sugar. Transfer to a medium bowl and allow the syrup to cool to room temperature. Add the orange juice and refrigerate until cold.
Transfer to an ice cream machine and freeze according to the manufacturer's instructions.
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